Rainbow Fruit Salad
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups cubed fresh pineapple 1 pint fresh strawberries, hulled and sliced 2 kiwi fruit, peeled and sliced 3 medium bananas, sliced 2 oranges, peeled and sectioned 1 cup seedless grapes 1 pint blueberries Sauce: 2/3 cup fresh orange juice 1/3 cup fresh lemon juice 1/3 cup packed brown sugar 1/2 teaspoon. grated orange peel 1/2 teaspoon. grated lemon peel 1 teaspoon. pure vanilla extract

Instructions

The OU recommends the following procedure to ensure that strawberries are not infested with insects:
1. Carefully remove the green leaf of the strawberry without making a hole in the top of the berry. If a hole was made, the strawberry should then be cut in half, allowing you to wash both the inside and outside of the strawberry.
2. Place the berries in cold water while adding a few drops of non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.

In a sauce pan, bring to boil all ingredients for sauce except vanilla;
simmer 5 minutes. Add vanilla and cool. Meanwhile, in a large clear glass
salad bowl, arrange fruit in layers in order listed. Pour sauce over fruit.
Cover and refrigerate several hours. Serves 8 to 10.

Serving Size

Serves 8 to 10

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .